Graduate Institute of Food Science and Technology, National Taiwan University, No. 1, Sec. 4, Roosevelt Road, Taipei 106, Taiwan.
Food Chem. 2013 Dec 15;141(4):4186-93. doi: 10.1016/j.foodchem.2013.06.134. Epub 2013 Jul 5.
Ginseng and lingzhi (Ganoderma lucidum) both are valuable traditional Chinese medicines and have been extensively utilised in functional foods and traditional medicines in many Asian countries. However, massive quantity of ginseng residue is produced after extraction of ginseng which still contains a lot of bioactive compounds such as ginsenosides. The goal of this study was to reuse the American ginseng extraction residue as the fermentation medium of G. lucidum to produce bioactive ginsenoside enriched biotransformation products. The changes of ginsenosides in the fermentation products were analysed during fermentation. Our results showed that after 30 days of fermentation, ginsenoside Rg1, Rd, and compound K (CK) significantly increased, especially Rd, while other ginsenosides (Re, Rb1 and Rc) decreased during fermentation. Ginsenoside Rd is the major ginsenoside in the final fermentation product. Furthermore, the biotransformation of ginsenosides was the major reaction in this fermentation process.
人参和灵芝（灵芝）都是有价值的中药，在许多亚洲国家被广泛应用于功能性食品和传统药物中。然而，人参提取后会产生大量的人参残渣，其中仍然含有大量的生物活性化合物，如人参皂苷。本研究的目的是将西洋参提取残渣再利用为灵芝发酵培养基，以生产具有生物活性的人参皂苷丰富的生物转化产物。在发酵过程中分析了发酵产物中人参皂苷的变化。结果表明，发酵 30 天后，Rg1、Rd 和 CK 显著增加，尤其是 Rd，而其他人参皂苷（Re、Rb1 和 Rc）在发酵过程中减少。Rd 是人参与灵芝发酵产物中的主要人参皂苷。此外，人参皂苷的生物转化是该发酵过程中的主要反应。
